Low Calorie Pancakes
Make my low calorie pancakes are ultra thick and fluffy and perfect for any diet. They’re under 150 calories per serving and DON’T taste low-cal!
Servings 4 servings
Calories 148kcal
Ingredients
- 1 cup flour I used white wholewheat flour * See notes
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon allulose optional
- 2 medium bananas mashed
- 1/2 cup egg whites approximately 4 egg whites
- 1 teaspoon vanilla extract
- 1/2 cup milk I used unsweetened almond milk
Instructions
- In a small bowl, add your flour, baking powder, salt, and sweetener, until combined. In a mixing bowl, whisk together the mashed bananas, egg whites, vanilla extract, and milk, until combined.
- Add the dry ingredients into the wet and mix well, until a thick batter remains.
- Grease a large non-stick pan and place it over medium heat. Pour scant 1/4 cup portions of the batter onto the pan and cover. Cook for 3-4 minutes, or until bubbles form around the edges. Remove the lid, flip and cook for a further 3 minutes. Repeat the process until all the pancakes have been cooked.
- Serve the pancakes immediately or let them cool completely.
Notes
One serving is 2 pancakes.
* For gluten free pancakes, use gluten free all purpose flour with added xanthan gum.
TO STORE: Keep any leftover pancakes in an airtight container in the refrigerator for up to 1 week.
TO FREEZE: Let the pancakes cool, stack them in a freezer bag (with sheets of parchment between each), and freeze for up to 2 months.
TO REHEAT: Microwave pancakes for 30-45 seconds or warm in a non-stick pan.
Nutrition
Serving: 1serving | Calories: 148kcal | Carbohydrates: 31g | Protein: 8g | Fat: 1g | Sodium: 344mg | Potassium: 296mg | Fiber: 2g | Vitamin A: 38IU | Vitamin C: 5mg | Calcium: 106mg | Iron: 2mg | NET CARBS: 29g